2. Melt the caramel:
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring until smooth.
3. Add the caramel:
Spoon about 1 teaspoon of melted caramel onto the center of each
pecan cluster, allowing it to spread slightly and stick to the pecans.
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4. Chill briefly:
Place the tray in the fridge for about 10–15 minutes so the caramel can set.
5. Melt the chocolate:
In a separate bowl, melt chocolate chips (with optional coconut oil or butter) in 30-second bursts, stirring until smooth.
6. Top with chocolate:
Spoon or drizzle melted chocolate over the caramel layer of each candy, just enough to cover.
7. Final chill:
Refrigerate the candies for another 15–20 minutes, or until the chocolate is set.
8. Serve and store:
Enjoy immediately or store in an airtight container at room temperature (for a few days) or in the fridge (for longer shelf life).
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